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Southern Baked Mac and Cheese

Rich, creamy Southern-style baked macaroni and cheese with three cheeses, a silky custard sauce and a golden, bubbly top. The holiday side everyone fights over.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 12 servings
Calories 520 kcal

Ingredients
  

Pasta:

  • 1 lb elbow macaroni
  • 1 tbsp salt for the pasta water

Cheese sauce:

  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk warmed
  • 1 can (12 oz) evaporated milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dry mustard
  • 1/2 tsp smoked paprika plus more for the top
  • 1/2 tsp garlic powder
  • 2 large eggs beaten

Cheese:

  • 16 oz sharp cheddar cheese freshly shredded, divided
  • 8 oz Colby Jack cheese freshly shredded
  • 4 oz Gruyere or mozzarella freshly shredded

Instructions
 

  • Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish. Mix the cheeses in a bowl and set aside 1 1/2 cups for the top.
  • Cook the macaroni in well-salted boiling water for 2 minutes less than the package says. Drain and set aside.
  • Melt the butter in a large pot over medium heat. Whisk in the flour and cook 1 minute. Slowly whisk in the milk and evaporated milk. Cook, whisking, until thick enough to coat a spoon, 5 to 6 minutes. Stir in the salt, pepper, mustard, paprika and garlic powder.
  • Take the pot off the heat. Stir in the cheese (except the 1 1/2 cups for the top) a handful at a time until smooth.
  • Whisk about 1/2 cup of the warm sauce into the beaten eggs to temper them, then stir the egg mixture back into the pot. Fold in the macaroni.
  • Pour into the baking dish. Top with the reserved cheese and a sprinkle of paprika. Bake uncovered 30 to 35 minutes, until bubbly and golden. Let rest 10 minutes before serving so it sets.

Notes

Make ahead: Assemble up to 1 day ahead, cover and refrigerate. Let sit out 30 minutes, then bake, adding 10 to 15 minutes to the bake time.
Storage: Refrigerate leftovers up to 4 days, or freeze baked portions up to 2 months.
Reheat: Add a splash of milk, cover with foil and warm at 350°F (175°C) for 20 minutes, or microwave single portions.
Variations: Add a buttery cracker or panko topping, stir in crumbled bacon, use pepper jack for heat, or bake in a 12-inch cast iron skillet.
Keyword baked mac and cheese, homemade mac and cheese, southern baked mac and cheese, thanksgiving mac and cheese